A recipe for those short on time. It cooks very quickly, it turns out amazingly delicious! Moreover, it is delicious both hot and cold. Hot this dish can be served as a side dish, and when infused it is an excellent appetizer for meat dishes or for a light summer snack.
How I prepare this appetizer can be seen in the video below. There are also 4 recipes for quick and easy eggplant snacks + experiment. We did something with eggplant that we have never done before. Look - you will like it))
I fry sesame seeds in a dry frying pan. I chop the onion not too finely and fry in vegetable oil until soft.
After a couple of minutes I add sugar. And immediately peeled and sliced eggplant. You can pre-hold the eggplants for 10-15 minutes in salt water. But we have not sold eggplant varieties that can taste bitter for a long time. So I don't soak anything.
Fry the eggplants until soft. The time depends on the variety. 5-6 minutes is enough for me. I add chopped garlic and fry for a couple of minutes. Then bell peppers. And another 1-2 minutes.
At the very end, add soy sauce and pour over lemon juice. If you like spicy, you can add a little red hot pepper.
After a minute, I remove from the heat and transfer the fried vegetables to the salad bowl. I also add sesame seeds and herbs to this. I have cilantro and parsley.
Stir and serve. We usually eat right away. But when the salad is infused, it tastes even better.
• Eggplant - 2 pcs.
• Sweet pepper - 1 pc.
• Onion - 1 pc.
• Garlic - 2 teeth.
• Sesame seeds - 1 tbsp.
• Sugar - 1 tsp.
• Lemon juice - 1-2 tsp.
• Hot red pepper - 1/3 tsp.
• Vegetable oil - 3 tbsp.
• Soy sauce - 1.5 tbsp.
• Parsley
• Cilantro
See also:
Eggplant caviar. I cook instead of salad all season
Fried potatoes with eggplant
Baked eggplant with delicious sauce